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    You are in: Home / Recipes / West Indies Fish Cakes With Curry Aioli Recipe
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    West Indies Fish Cakes With Curry Aioli

    Average Rating:

     9 Total Reviews

    Showing 1-9 of 9

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    • on September 28, 2011

      Delicious!

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    • on April 03, 2011

      Thank You! - Thank You! - Thank You!!! As a youngster in the Bronx in the 1950s my grandpa Corbin made dried codfish cakes which I loved, but haven't been able to duplicate until now! I don't think he used curry powder, but he did put in crushed red pepper - which is what I had on hand and used. They are perfect - just like I remember them! Thanks for the wonderful recipe! Fived Stars for the recipe and another Five for bringing back wonderful memories!!

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    • on August 04, 2010

      I made half a recipe using tilapia for the fish. This is one wonderful recipe. Loved the aioli. I wasn't sure what Jamaican Curry powder was so made some fresh.
      2 T. coriander seeds
      1 T. cumin seeds
      1 T. mustard seeds
      1 T. anise seeds
      1/2 T. fenugreek seeds
      1/2 T. allspice berries
      1/2 T. black peppercorns
      2 1/2 T. turmeric, ground
      Dry roast all but turmeric for 10 min. Cool and then grind in mini blender.

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    • on February 04, 2009

      A first class recipe and I am looking forward to making them again with the *right* ingredients. True to form I did not have all the stuff I needed so I improvised. First off I had left over Dover sole so I used that. Then I had no cayenne pepper so I compensated with a little bit more curry powder and a smidge of chil powder. Of course I had no scallions so substituted dried onion flakes (I need to go to the store badly!!). Anyway they were excellent but I am sure they will be even better when I cook them again properly. However it does prove you can mix and match and these still rock!

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    • on June 11, 2008

      These fish cakes were so good, the whole family loved them. The sauce was fantastic. Will make these often.

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    • on December 06, 2005

      Since I didn't make the fish cakes, I won't offer a star rating until I do. But the curry aioli already has FAR more than the 5 star limit. Outstanding flavor and such a simple combination! I will come back to this for repeat making, thank you!

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    • on October 26, 2005

      this method of preparing fish cakes (though the recipe is more of a fritter format) has a lot of potential for me, but i found it lacking in flavor (like a previous reviewer noted). this, even though i used 5 scallions, 6 garlic cloves and 1.5t curry powder. next time i might try to infuse more flavor with the addition of lemon, parsley or bell peppers, even if it is not quite as authentic. i really liked the texture in this and it's a nice variation on the ususal method of preparing fish cakes with potatoes.

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    • on December 13, 2004

      Oh my goodness. Soooo good. I made these for our Chanukah housewarming, and they were fantastic. In the future though, I'll add just a bit more kick to the batter. Thank you!

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    • on September 04, 2004

      I tried this with catfish, sccallops, and shrimp. It was simply marvelous I reccommend it highly. The format can be used with many of your favorite foods.

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    Nutritional Facts for West Indies Fish Cakes With Curry Aioli

    Serving Size: 1 (148 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 460.0
     
    Calories from Fat 205
    44%
    Total Fat 22.8 g
    35%
    Saturated Fat 3.7 g
    18%
    Cholesterol 108.2 mg
    36%
    Sodium 732.3 mg
    30%
    Total Carbohydrate 55.6 g
    18%
    Dietary Fiber 2.3 g
    9%
    Sugars 4.4 g
    17%
    Protein 9.5 g
    19%

    The following items or measurements are not included:

    salt cod fish

    Detailed Nutrition Values About Nutrition Info
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